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Sun-Dried Tomato u0026amp; Spinach Orzo with Feta

Elina James
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Orzo:
  • 1 cup orzo pasta
  • 1 ½ tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 2 cups fresh spinach, roughly chopped
  • 2 cups vegetable or chicken broth
  • ½ cup crumbled feta cheese
  • ¼ cup grated Parmesan cheese (optional, for extra richness)
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp lemon juice (optional, for brightness)
  • For Garnish:
  • Extra feta crumbles
  • Fresh basil or parsley, chopped

Instructions
 

  • Step 1: Prepare the Orzo : In a medium pot or large skillet, heat olive oil over medium heat. Add orzo pasta and toast lightly for 2–3 minutes, stirring often, until it turns golden brown.
  • Step 2: Add Garlic and Sun-Dried Tomatoes : Stir in minced garlic and sun-dried tomatoes, cooking for about 30 seconds to release their aroma.
  • Step 3: Simmer the Orzo : Pour in vegetable or chicken broth and bring to a gentle simmer. Lower the heat, cover, and cook for 10–12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
  • Step 4: Add Spinach : Stir in the chopped spinach and cook for 1–2 minutes until wilted. Add oregano, red pepper flakes, and lemon juice (if using).
  • Step 5: Add the Cheese : Remove from heat and gently stir in feta cheese and Parmesan (if using). The heat from the orzo will melt the cheeses slightly, creating a creamy and flavorful consistency.
  • Step 6: Adjust and Serve : Season with salt and black pepper to taste. Garnish with extra feta and fresh basil or parsley before serving.